Jamie Oliver Squash And Spinach Pasta Rotolo

It was one of those chilly afternoons, the kind where you realize the squash in your pantry has been there way longer than it should. I’d made a promise to myself that I wasn’t going to waste anything this month, so I turned to it. And oh my god — what happened next was nothing short of magic. I had this idea to make a pasta rotolo, which, if I’m being honest, always sounds more complicated than it actually is. But the moment the roasted butternut squash hit the oven, the kitchen started smelling like autumn — earthy, sweet, with a hint of caramelized goodness. And then, with the spinach and feta rolled into soft pasta sheets? Well, I had to stop mid-bite to type this up.

This isn’t just a meal, it’s a moment. It’s the dish you make when you want to feel like you’ve got your life together, but without the stress. Plus, it’s surprisingly easy. Trust me, you’re going to want to make it again.

Why You’ll Love It

• Roasted butternut squash + spinach + feta = all the flavours you need.
• The crispy top and soft pasta are a textural dream.
• Super satisfying but still light enough for a weeknight dinner.
• Easy enough for beginners, but looks so impressive.
• Perfect for making ahead — it actually gets better the next day.
• The passata sauce at the bottom? Absolutely worth it.

Ingredients

• 1 butternut squash (about 1.2kg)
• 1 red onion
• Olive oil (for roasting and sautéing)
• 1 tsp dried thyme
• 500g frozen spinach (don’t thaw it!)
• 1 whole nutmeg (for grating)
• 4 cloves of garlic
• 700ml jar of passata
• 6 large fresh pasta sheets (roughly 15cm x 20cm)
• 50g feta cheese (crumbled)
• 20g Parmesan cheese (grated)
• Optional: a few sprigs of fresh sage

How to Make It

Roast that squash:

Preheat your oven to 180ºC/350ºF/gas 4. Place the whole butternut squash on a roasting tray and pop it in the oven for about 1 hour 30 minutes. It should be soft when you poke it. Don’t rush this — it’s where all the magic happens. Meanwhile, you can prep everything else.

Get the onions and spinach going:

Peel and roughly chop the red onion. Add it to a medium pan with a good lug of olive oil, thyme, salt, and pepper. Cook for about 10 minutes on a low heat, stirring occasionally. Stir in the frozen spinach (no need to thaw it), cover, and cook for another 15 minutes. Let it cook down and get nice and soft. Then take it off the heat.

Mash the squash:

Once your squash is roasted and cool enough to handle, cut it in half, scoop out the seeds, and peel off the skin. Mash the flesh with a fork — it should be soft and a little chunky. Season it with salt, pepper, and a good grating of fresh nutmeg.

Make the passata sauce:

Peel and finely slice the garlic, then fry it gently in a splash of olive oil in a casserole pan over medium heat until golden (about 2 minutes). Pour in the passata, add a splash of water to the jar (get all that goodness out), and stir. Let it simmer for 3 minutes. Season to taste.

Assemble the rotolos:

Lay your pasta sheets flat on a clean work surface. Brush them with a little water to stop them from drying out. Spread an even layer of mashed squash on each sheet, then top with the spinach mixture and crumbled feta. Roll them up like a Swiss roll (nice and tight, but not too tight!), and then cut them into 4 pieces each.

Cook and bake:

Place your rolled pasta pieces side by side in the sauce. Grate Parmesan over the top and, if you’re using sage, toss the leaves in a bit of oil and scatter them on top. Bake at the bottom of the oven for 35–40 minutes, until golden and crispy on top. The edges should be a little crisp and the inside creamy.

Common Mistakes and How to Dodge Them

Why is my squash mushy and bland?
You probably didn’t roast it long enough. Make sure it’s soft and slightly caramelized around the edges before you mash it.

The pasta sheets are sticking together!
You didn’t brush them with enough water! It keeps them from drying out and sticking. Don’t skip that step.

My rotolos fell apart while baking!
You didn’t roll them tightly enough, or maybe the filling was too watery. Make sure the squash and spinach mixture is well-drained before you roll.

The sauce is too thin. What now?
Simmer the passata a bit longer to thicken it up. It should be nice and rich by the time you pour it over the pasta.

Storage and Reheating

Fridge: Stores perfectly for up to 3 days. Just cover with foil or plastic wrap.

Microwave: Works fine, but you’ll lose some of the crispiness. If you can, heat in a pan to bring back the golden edges.

Pan reheat: The best option. Gently heat the rotolos in a pan, add a splash of water or extra sauce to keep them from drying out.

Freezer: It freezes well! Pop them in an airtight container, then bake directly from frozen for 45 minutes.

Frequently Asked Questions

Can I make this ahead of time?
Yes! Make it up to the point of baking, then cover and refrigerate. Bake it the next day when you’re ready. It’ll taste even better.

What if I don’t have fresh pasta sheets?
You can use dry lasagna sheets. Just cook them slightly before rolling.

Can I use something other than feta?
Absolutely! Ricotta or goat cheese would work just as well.

Can I make this vegan?
For sure. Use a plant-based cheese and skip the Parmesan. It’s still a crowd-pleaser.

Nutrition Facts (Per Serving)

• Calories: 610
• Fat: 24g
• Carbs: 81g
• Protein: 17g
• Sodium: 620mg
• Sugar: 12g